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Baked Egg Rolls Recipe

"My family enjoys a variety of different foods including these crisp egg rolls," remarks Barbara Lierman of Lysons, Nebraska. "They're packed with tasty ingredients and also low in fat."

TOTAL TIME: Prep/Total Time: 25 min.YIELD:8 servings

Ingredients

2 cups grated carrots

1 can (14 ounces) bean sprouts, drained

1/2 cup chopped water chestnuts

1/4 cup chopped green pepper

1/4 cup chopped green onions

1 garlic clove, minced

2 cups finely diced cooked chicken

4 teaspoons cornstarch

1 tablespoon water

1 tablespoon light soy sauce

1 teaspoon canola oil

1 teaspoon brown sugar

Pinch cayenne pepper

16 egg roll wrappers

Directions

1.Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.

2. In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat.

3. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat.